1. DISTILLATION

2. Distillation Simple laboratory distillation Industrial distillation
Fermentation and distillation

3. Distillation
How would you separate the yellow liquid from the green mixture?

4. Distillation Yellow bp = 100oC Blue bp = 80oC Green bp = 100oC
How do we get to Blue liquid out of the Green mixture?

5. Distillation
Distillation can separate one liquid from another in a mixture solution
Distillation works by evaporating one of the liquids from the solution
It is then cooled and condensed into a separate container
The other liquid is left behind

6. Distillation

7. Distillation
Distillation is used to purify a compound by separating it from a non-volatile or less-volatile material
When different compounds in a mixture have different boiling points they can be separated into individual components by distillation

8. Distillation Where is distillation used?
Distillation is used to separate crude oil into specific fractions, such as petrol or kerosene
Water is distilled to remove impurities (e.g. salt from seawater)
Air is distilled to separate it into O2 and N2
Distillation of fermented solutions has been used since ancient times to produce beverages with a high alcohol content

9. Distillation
Distillation is a method of separating mixtures based on differences in their boiling points
Distillation is a physical separation process and not a chemical reaction

10. Simple Laboratory distillation apparatus

11. Simple laboratory distillation apparatus

12. Distillation
Boiling points are measured by recording the temperature (within a specific range) on a thermometer while performing a distillation
The distillation method of boiling point determination measures the temperature of the vapours above the liquid
These vapours are in equilibrium with the boiling liquid and are the same temperature as the boiling liquid

13. Distillation
The boiling point: temperature at which the vapour pressure of the liquid phase of a solution equals the external (atmospheric) pressure acting on the surface of the liquid
The vapour pressure: is an indication of a liquid's evaporation rate. It relates to the tendency of particles to escape from the liquid
A substance with a high vapour pressure at normal temperatures is referred to as volatile

14. Distillation
The vapour pressure of the liquid will increase as the temperature of the liquid increases
These vapours are in equilibrium with the boiling liquid and are the same temperature as the boiling liquid
When the vapour pressure equals the atmospheric pressure the liquid will boil

15. Distillation
Different compounds boil at different temperatures because each has a different, characteristic, vapour pressure
Compounds with higher vapour pressures will boil at lower temperatures (i.e. first to distil)

16. Industrial Distillation

17. Distillation
Large scale industrial distillation applications are required for:
petroleum refineries
petrochemical and chemical plants
natural gas processing plants

18. Distillation
Industrial distillation is performed in large, vertical, cylindrical columns known as distillation towers or distillation columns
Diameters: 65 cm ~16 m
Heights: 6 m ~ 90 m or more

19. Distillation

21. Distillation Industrial towers use reflux to separate products
Reflux: down flowing liquid provides cooling and condensation of the up flowing vapours
Fractions collected at specific parts of the tower
The more reflux that is provided the better the tower's separation of lower boiling materials from higher boiling materials

22. Fraction: a group of compounds with boiling points & carbon chains within a given range

23. Distillation
Fractionating columns use trays to help separate the mixture by allowing the mixed vapors to cool, condense, and vaporize again
With each condensation-vaporization cycle the vapors are enriched in a certain component
A larger surface area allows more cycles, improving separation.

24. Distillation
When the process feed has a diverse composition (e.g. crude oil) outlets at intervals up the column allow for the withdrawal of different fractions collected on trays having different carbon chain lengths and boiling ranges

25. Distillation The lightest products (lowest boiling point)
exit from the top of the column
The heaviest products
(highest boiling point)
exit from the bottom of the column

26. Fermentation and distillation

27. Distillation
Ethanol fermentation is a biological process in which sugars such as glucose, fructose, or sucrose are converted into cellular energy
The metabolic waste produce are ethanol and carbon dioxide
Yeasts perform this conversion in the absence of oxygen: ethanol fermentation is anaerobic
Ethanol fermentation occurs in the production of alcoholic drinks, biofuel, and bread

28. Distillation
A distilled beverage, liquor, or spirit is an alcoholic beverage containing ethanol (CH3CH2OH)
Produced by distilling (i.e. concentrating by distillation) ethanol produced by means of fermenting grain, fruit, or vegetables

29. Distillation
A still is a apparatus used to distill miscible or immiscible liquid mixtures by heating to selectively boil and then cooling to condense the vapor
Stills are used to produce beverages containing ethanol (CH3CH2OH)

30. Fermentation and distillation

31. Distillation Conclusion
Distillation is a process of physically separating mixtures
Difference in vapour pressure and boiling point
Used in the laboratory, industry, and in the fermentation process

32. Questions
What are the similarities and differences between the 3 methods of distillation?
Why is temperature range related to purity?
Would a mixture distil quicker or slower in a vacuum?
4. Design an experiment to separate 3 liquids from a mixture